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Truffle Ravioli with Laughing Cow Cheese
2
Servings
15
Preparation (min.)
5
Cooking (min.)
Ingredients
- Ravioli dough
- 4 large celery leaves
- 150 g of Vache qui rit cheese
- 30 g of fresh black truffle
- Fleur de sel
- Pepper
- 1 egg white
Black Truffle Ravioli with La Vache qui Rit
Original, simple, and full of indulgence, this recipe for black truffle ravioli combines the melting sweetness of La Vache qui Rit with the aromatic finesse of truffle. Easy to prepare, these homemade ravioli offer a delicate and flavorful dish, perfect for a refined starter or a light meal.
Cook this recipe with Plantin products
Preparation
Prepare the ravioli dough
Obtain high-quality ravioli dough, available at Italian gourmet stores or some large supermarkets. Then cut squares of dough about 10 cm on each side.
Prepare the filling
Thoroughly wash the celery leaves, then finely chop them. Cut the black truffle into small pieces. In a mixing bowl, combine the celery leaves, black truffle, and Vache qui rit until you achieve a homogeneous filling. Add a bit of fleur de sel and pepper to taste.
Shape the ravioli
Place a small amount of filling in the center of each square of ravioli dough. Lightly brush the edges with egg white, then fold one side over the other to seal each ravioli well. Gently press the edges to ensure they are sealed.
Prepare the broth
In a saucepan, prepare a chicken broth by mixing 5 bouillon cubes in 2.5 liters of water. Bring to a simmer.
Cook the ravioli
Drop the ravioli into the simmering broth and let them cook for about 5 minutes. Gently drain them, then serve immediately, grating the black truffle just before serving.
Plantin Chef’s tip(s)
Be careful not to overfill the ravioli so that you can close them properly and prevent them from opening during cooking. To preserve the delicate aromas of the black truffle, serve the ravioli immediately after cooking and, if desired, add a few thin slices of truffle at the time of plating.
